Food Science and Technology International, Tokyo

Title Publication Date Language Citations
Interfacial Rheology and the Dynamic Properties of Adsorbed Films of Food Proteins and Surfactants.1996/01/01English84
Progressive Freeze-Concentration of Model Liquid Food.1997/01/01English66
Characteristics of the Membrane Emulsification Method Combined with Preliminary Emulsification for Preparing Corn Oil-in-Water Emulsions.1996/01/01English61
Vitamin E: Mechanism of Its Antioxidant Activity.1997/01/01English57
Isolation of Eriocitrin(Eriodictyol 7-rutinoside) from Lemon Fruit(Citrus limon BURM. f.) and Its Antioxidative Activity.1997/01/01English56
Optical Isomers and Odor Thresholds of Volatile Constituents in Citrus sudachi.1997/01/01English52
Preparation of Corn Oil/Water and Water/Corn Oil Emulsions Using PTFE Membranes.1998/01/01English48
High tert-Butylperoxyl Radical Scavenging Activities of Sweet Potato Cultivars with Purple Flesh.1998/01/01English45
Mechanism Involved in the Improvement of Meat Taste during Postmortem Aging.1998/01/01English37
Characteristics of Antioxidative Flavonoid Glycosides in Lemon Fruit.1998/01/01English27
Shelf Life Extension of Chicken Meat by .GAMMA.-Irradiation and Microflora Changes.1996/01/01English26
Reduction of the Soybean Allergenicity by the Fermentation with Bacillus natto.1995/01/01English26
Effect of Ordinary Frequency High Electric Fields on Evaporation and Drying.1995/01/01English23
Prevention of Hesperidin Crystal Formation in Canned Mandarin Orange Syrup and Clarified Orange Juice by Hesperidin Glycosides.1995/01/01English20
Photochemical Isomerization of Piperine, a Pungent Constituent in Pepper.1996/01/01English19
Stability of Anthocyanins in Various Vegetables and Fruits.1996/01/01English19
Decontamination of Dry Food Ingredients and Seeds with "Soft-Electrons"(Low-Energy Electrons).1998/01/01English18
Antioxidative Constituents from Dendrobii Herba(Stems of Dendrobium spp.).1995/01/01English17
Some Characteristics of Nisin Z, a Peptide Antibiotic Produced by Lactococcus lactis IO-1.1998/01/01English16
Effects of Bovine Milk Fermented by Culturing with Lactic Acid Bacteria and a Yeast on the Proliferation Activity of Human Carcinoma Cells.1998/01/01English15
Antioxidative Constituents from Viticis trifoliae Fructus (Fruit of Vitex rotundifolia L.).1998/01/01English15
Effects of Dielectric Properties on Temperature Distributions in Food Model during Microwave Heating.1997/01/01English15
Anti-Oxidative Constituents from Leonurii Herba (Leonurus japonicus).1998/01/01English15
Purification and Identification of Angiotensin I-Converting Enzyme Inhibitor from Morokheiya (Corchorus olitorius).1998/01/01English14
Angiotensin I-Converting Enzyme Inhibitory Action of Fish Sauce.1995/01/01English14
High Performance Liquid Chromatographic Determination of Pheophorbide-a and Its Related Chlorophyll Derivatives in Tea Leaves.1998/01/01English14
Changes in Microstructure and Rheological Properties of Squid Mantle during Storage.1997/01/01English13
Thermal Analysis of Autoxidation of Ethyl Esters of n-3 and n-6 Fatty Acids.1995/01/01English12
Mineral and Amino Acid Contents of Kinema, a Fermented Soybean Food Prepared in Nepal.1995/01/01English12
Antioxidative Constituents from the Aerial Part of Piper elongatum VAHL.1997/01/01English12